Mexican Chocolate Cake Recipe
Ingredients:
2 tbsp. cocoa1 1/2 sticks butter
1 c. water
2 c. all-purpose flour
2 c. sugar
1 tsp. cinnamon
2 eggs
1 tsp. vanilla
1/2 c. buttermilk with 1 tsp. baking soda added
2 tbsp. cocoa
1 stick butter
6 tbsp. milk
1 box confectioners sugar
1/2 c. chopped pecans
Cooking Directions:
In a heavy saucepan, heat cocoa, butter, and water until mixture comes to a boil. Remove from heat. Add flour, sugar, and cinnamon. Slightly beat eggs and add to above mixture. Then add vanilla and buttermilk. Bake in a 9 x 13 inch baking dish for 17 minutes at 400 degrees. During last 10 minutes baking time, prepare:FROSTING:
2 tbsp. cocoa1 stick butter6 tbsp. milk1 box confectioners sugar1/2 c. chopped pecans
Heat in saucepan cocoa, butter and milk. Add confectioners sugar and pecans. Should be a thin mixture. Spread on cake while it is still hot.
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